"Savory" Fruit and Vegetable Sorbet's/Ice Creams

 

It may sound off beat, but I see this as in the same area of flavor combinations at a base value, as is that of melons and salt.  Perhaps a bit of an inversion in that area, but similar all the same in regard to angle of approach in production.  If I felt likeit at the moment I would present preperation directions, but considering my stolen note books then turns me from the idea and want of effort to do so.

 

I see things like sweet corn... especially blue corn (though perhaps unseasonal at the moment) being rather exceptional in such roles as ice cream and sorbets.  I even see success in combinations with other sorts of sorbets for instance, in usage as per with raw fish.  Something as I consider this would be a combination of sorbets; blue corn, sun dried tomato, and orange.. with a raw fish assortment - including oysters.

 

As see these sorbets as different from glace and standard sort of sorbet a person might see of champagne for instance.  These being more derived with a smoother texture - as sorbet - than is the "iced" feel of other directions in this feel.  From experience I know that with little effort it is rather easy to coax a rather velvet like texture from tomato sorbet... and can see where such is rather simple all around.

 

 In regard to the aspect of desert sorbet/ice creams in this direction... again I can see exploration of that flavor combination present in melon/salt though perhaps with a broader spectrum.  Combining various common elements in such dessert presentations with slightly augmented aspects to play around that sweet/savory area, without becoming "thick sweet."  Acidic use is probably a focal point with most of these aspects - perhaps even "the stage" on which they interact with one another.  Then of course come various spice aspects..... especially different use of various peppers as well as flavors of herb and spice.

 

 Perhaps even in mind as more the accompaniment to an after dinner drink, than a course of density and focus on "sweet."

 

The potentials in flavor combinations in thinking only about various tuille batters is kind of exciting.  As if it opens the various possibilities within the savory areas, to be used in combinations within some of the more dessert like areas as well, with little if any encroachment.